Swapping half the meat for lentils not only reduces this classic’s saturated fat content but also adds heart-healthy potassium and folic acid.
Ingredients
- 300g (6) dried lasagne sheets
- 20g Parmesan, grated (optional)
- Meat Sauce
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 4 cloves garlic, peeled and chopped
- 250g 12% fat minced beef
- 400g can green lentils (drained weight 265g)
- 400g can chopped tomatoes
- 1/2 x 10g reduced-salt beef or chicken stock cube
- 1 tbsp dried oregano
- 4 tbsp roughly chopped fresh basil
- salt (optional)
- freshly ground black pepper
- White Sauce
- 300mls skimmed milk
- 20g flour
- 20g soft butter
Method
- Heat the oil in a frying pan over a medium heat and add the onions. Sauté for 15 minutes, then add the garlic and cook for a further 2 minutes.
- Add the mince and cook for 6-8 minutes until lightly coloured, breaking up with a spatula.
- Add the lentils, tomatoes, stock cube,200ml of water and the herbs and season with salt, if using, and pepper.
- Bring to the boil and simmer for 20-25 minutes, taking care to watch it as it may catch slightly.
- Meanwhile, make the white sauce; Heat the milk in a small pan.
- Mix the butter and flour together well, then whisk this mixture into the simmering milk: it will thicken almost immediately.
- Add salt and pepper, then remove from the heat and keep warm.
- Heat the oven to 190C/gas 5.
- Spoon a little of the meat sauce into a 25cm square baking dish. Place three lasagne sheets over the top. Add a layer of half the white sauce, then add another layer of the remaining meat sauce.
- Add a second layer of pasta and finally top with the remaining white sauce. (If you are freezing the dish in advance, freeze at this point.)
- Sprinkle over the cheese, if using, and bake in the oven for 35-45 minutes. Remove from the oven and cool slightly before eating with a large green salad.
